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Sensational Summer Salads

Don't get stuck with bland, boring, unsatisfying salads this summer.

Grilled Chicken Caesar Salad

Caesar salads: common--yes, boring--no way. Sunny summertime is the perfect time to fire up the grill and make some flavorful chicken to top your Caesar salad.

Grilled Chicken Caesar Salad

Makes 4 servings.


For the grilled chicken:

  • 2 boneless skinless chicken breasts

  • 1/2 teaspoon garlic powder

  • 1/2 teaspoons thyme

  • 1/2 teaspoon paprika

  • 1/4 teaspoon salt

  • 1/4 teaspoon ground black pepper

  • 1 tablespoon olive oil

For the dressing:

  • 1 garlic clove

  • 1/4 cup vinegar

  • 1/4 cup olive oil

  • 1 teaspoon Three Little Pigs Moutarde de Dijon

  • 2 tablespoons fresh lemon juice

  • 2 tablespoons grated Sartori Cheese Classic Parmesan

  • 1/2 teaspoon honey

  • 1/2 teaspoon Worcestershire sauce

  • 1/2 teaspoon anchovy paste

  • 1/2 tablespoon Mayonnaise

For the salad:

  • 2 cups store bought or homemade garlic croutons

  • 8 cups washed romaine lettuce, chopped into 2 inch pieces


  1. To make the rub for the chicken, whisk together the garlic powder, thyme, paprika, salt, pepper, and olive oil. Rub this mixture over both sides of chicken.

  2. Oil the grates of your grill and set to medium high. Grill chicken 4-6 minutes on each side until it reaches an internal temperature of 165 degrees Fahrenheit. Set the chicken aside.

  3. To make the dressing, blend all of the dressing ingredients.

  4. Thinly slice the chicken.

  5. To a large bowl, add the lettuce, chicken, croutons and dressing. Sprinkle with additional Parmesan if desired.

Strawberry & Avocado Salad

Nothing says summer like a salad with strawberries! This one has avocado and pine nuts to keep you satisfied. Add cooked chicken if desired! Recipe by My Kitchen Escapades.

Strawberry & Avocado Salad

Makes 4 servings.


  • 10 ounce bag spinach

  • 1 lb strawberries, sliced

  • 1 avocado, diced

  • 1/2 red onion, finely chopped

  • 1/2 cup pine nuts or slivered almonds, toasted

  • 4 ounces crumbled feta or blue cheese

For the dressing:

  • 1 tsp dijon mustard

  • 3 Tb honey

  • 1 Tb poppy seeds

  • 4 Tb apple cider vinegar

  • 1 tsp kosher salt

  • 1/2 tsp pepper

  • 1/3 C extra virgin olive oil


  1. In a large bowl, toss together all the ingredients for the salad.

  2. In a blender, blend together all the ingredients except the oil. With the blender running, slowly add the oil and let the dressing emulsify.

  3. Add desired amount of dressing to the salad, and toss to coat. Serve immediately.

Basil Shrimp with Sweet Corn Salad

Image and recipe by Dairy Farmers of Wisconsin.

Basil Shrimp with Sweet Corn Salad

Makes 4 servings.


Basil dressing:

  • 2 cups packed fresh basil leaves

  • 2 tablespoons lime juice

  • 1 garlic clove, chopped

  • 1/2 teaspoon crushed red pepper flakes

  • 1/2 cup olive oil

  • Salt and pepper to taste

Grilled shrimp and corn salad:

  • 1 pound uncooked jumbo shrimp, peeled, deveined and tails on

  • 5 large ears sweet corn, husks and silk removed

  • 3 tablespoons butter, cubed and melted

  • 4 metal or water-soaked wooden skewers

  • 1 1/2 cups cherry tomatoes, halved

  • 1/4 cup finely chopped red onion

  • 1 medium jalapeno pepper, seeded and finely chopped

  • 1 cup grated El Viajero® Queso Cotija cheese


Basil Dressing:

  1. Place the basil, lime juice, garlic and red pepper flakes in a food processor; cover and process until finely chopped. While processing, slowly drizzle in olive oil until smooth. Season with salt and pepper to taste.

Grilled Shrimp and Corn Salad:

  1. Grease grill grate. Heat grill to medium.

  2. Combine 1/4 cup basil dressing and shrimp in a large bowl. Cover and refrigerate for 15 minutes.

  3. Brush corn with butter. Grill corn, covered, over medium heat for 6-8 minutes or until tender, turning frequently. Cool corn on a wire rack.

  4. Thread shrimp on skewers. Grill shrimp, uncovered, over medium heat for 2-3 minutes on each side or until shrimp turn pink. Remove from the heat. Keep warm.

  5. When cool enough to handle, cut corn kernels from the cobs. Combine the corn, tomatoes, red onion and jalapeno pepper in a large bowl. Stir in remaining dressing. Add cotija; toss to combine.

  6. Serve shrimp with salad.

Grilled Peach, Prosciutto & Goat Cheese Salad

A sweet and salty masterpiece 🙌

Grilled Peach, Prosciutto & Goat Cheese Salad



  1. Oil grill grates and heat to medium.

  2. Slice each peach into 6 slices.

  3. Cut each piece of prosciutto in half lengthwise. Wrap each peach slice with one slice of prosciutto.

  4. Grill the prosciutto-wrapped peaches for 4 minutes on each side. Put aside.

  5. Whisk the fig jam, olive oil, balsamic vinegar, salt and pepper until fully combined.

  6. Combine the spring mix and dressing in a large bowl. Top with the grilled prosciutto-wrapped peaches. Crumble the goat cheese on top. Serve immediately.


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